Recipes
1 April 2011
Once the grape season is over you can use hot house grapes or well drained preserved stone fruit in this recipe.
For the pastry;
* 1 ½ cups flour
* 4 tablespoons caster sugar
* 90 g ice cold butter, cut into small cubes
* 1 large egg
* ¼ teaspoon pure vanilla essence
For the filling:
* 750g grapes, washed and dried (you can remove the pips if you wish)
* 4 figs, halved
* 2 large eggs
* ½ cup caster sugar
* 70g ground almonds
* 2 tablespoons sour cream
Put the flour and sugar in the food processor. Add the butter and whiz together until the butter is formed into small crumbs. Add the egg and vanilla and pulse until the mixture starts to form a ball. If it is really dry you may add a tablespoon or two of ice-cold water Do not over-process. Tip out onto the clean bench and work the pastry gently so it forms a ball, then wrap in glad-wrap and refrigerate for at least 30 minutes.
Pre-heat the oven to 200°C with a large baking tray in it Roll out the pastry on a floured surface until it is quite thin, then line a 22-25 cm flan tin. Chill this while preparing the filling.
Place the eggs and sugar in a mixing bowl and beat together until a light but thick mousse has formed. Add about two-thirds of the ground almonds with the sour cream. Combine well.
Spread the remaining almonds over the surface of the pastry and scatter the grapes over the top of the almonds. Spoon over the almond and egg mixture. Place in the hot oven directly for 10 minutes, then reduce the heat to 180°C and bake for a further 30-35 minutes. Serve warm with Whipped cream. Serves 6-8.
See picture in recipe below.
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1 April 2011
A sophisticated take on traditional sausages and spaghetti that will really please family and friends. This combines two of the finest local products, Salumeria Fontana sausages and peppers from Southern Paprika.
- 300g Italian dried spaghetti
- Matakana extra virgin olive oil
- 1 dozen sausages (Sicilian Sweet Fennel)
- 1 small red onion
- 1 red pepper
- 1 yellow pepper
- 1 medium fennel bulb
- 300g Fresh green beans
- 2 large ripe beefsteak tomatoes, chopped
- Salt and freshly ground black pepper
- A handful of fresh basil leaves
- Fresh Parmigiano Reggiano for grating
Bring a large pot of salted water to the boil, add the spaghetti and cook on a rolling boil until ‘al dente’ or according to the packet instructions. When it is cooked, drain and return to the pan with a tablespoon of olive oil stirred through so it does not stick.
Meanwhile, brown the sausages in a large wide frying pan in a little olive oil and when golden brown remove and keep aside. Tip any surplus fat from the pan.
Peel the onion, then cut the onion, peppers and fennel bulb into neat wide wedges. Add another spoonful of olive oil to the pan and add these vegetables, cooking over a very low heat until they are soft and fragrant. This should take about 15 minutes. While this mixture is cooking blanch the trimmed beans for 2-3 minutes in salted boiling water.
Return the sausages and spaghetti to the pan with a splash of water and turn up the heat slightly so everything heats through. Taste and add the necessary sAlt and pepper. Once everything is hot throw the chopped tomatoes in and turn out onto a large serving platter. Strew the torn basil leaves over and finish with some freshly grated Parmigiano Reggiano. Serves 10
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1 April 2011
A sensational light entrée or luncheon dish that is full of refreshing flavours and really easy to make.
- 4 shallots finely sliced
- 2 tablespoons light vegetable oil
- 1 Lebanese cucumber
- 500g Matakana Smokehouse hot smoked salmon
- 8 fresh washed Cos lettuce leaves
- 4 tablespoons salmon caviar
- 2 limes, cut into wedges
- A few Vietnamese mint leaves
Dressing:
* 5cm piece peeled ginger
* Stalk of lemongrass
* 6 peppercorns
* 1 small fresh chilli
* 1 tablespoons Asian fish sauce
* 1 tablespoon rice wine vinegar
* Pinch of caster sugar (or palm sugar)
* 1 lime, zest and juice
* 2 tablespoons vegetable or light olive oil
To make the dressing pound the ginger, lemongrass, peppercorns and chilli together with a mortar and pestle until smashed and soft. Place this mixture in a jar, and add the fish sauce, vinegar, sugar, lime juice and zest, and oil and mix well.
Peel the skins from the shallots and slice finely. Heat the oil in a small pan and fry gently until crisp and golden. Drain on a paper towel.
Peel the cucumber and cut into thin matchsticks. Break the salmon into bite-sized chunks.
To serve, place the Cos leaves on a large platter. Divide the salmon and cucumber evenly and nestle onto the Cos leaves. Drizzle a little of the prepared dressing over each serving and top with shallots and a teaspoonful of the salmon caviar. Garnish with lime wedges and mint leaves and serve. Serve 6 – 8 as an entrée and can be scaled up for a party.
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3 February 2011
Here’s a very easy lunch treat to whip up when the cupboards are (almost) bare. Last night I was testing recipes for the new Soul Bar Cook Book and we had a few little potatoes with summer pistou left over. So with onion, peas and eggs I produced this in less than 15 minutes.
- 3 tablespoons olive oil
- 1 small onion finely sliced
- 4-5 cooked potatoes, sliced
- 2 tablespoons fresh summer herbs, chopped
- 1 teaspoon cumin seeds
- ½ cup frozen peas, thawed
- 4 large eggs
- Salt and Pepper
- 50g cheddar cheese
Pre heat the grill in the oven. Heat a small heavy based frying pan and add the olive oil. Turn the heat to low and cook the onion for about 3-4 minutes until translucent. Add the sliced potatoes, distributing them evenly over the pan. Sprinkle the herbs, cumin seeds and peas over the potatoes. Beat the eggs with sqlt and pepper and pour over the pan evenly. Grate the cheese over the eggs. Allow to cook over the gentle heat for about 2 minutes to set the base, then transfer the pan to sit under the grill. Allow to brown and the eggs to set so they are fluffy and starting to bubble up. This should take about 5 minutes.
Remove, slide the frittata onto a plate or cutting board and serve at once with some tasty chutney or sauce. Serves 2 for lunch.
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21 January 2011
We've had corn on the cob almost daily. Maree and her father Les at Quail Farm pick their corn every morning and for me it is the perfect summer lunch. For years I have had my fresh sweetcorn garnished with masses of butter and freshly ground black pepper. But lately I have been enjoying it straight from the pot (salted water) with absolutely no embellishment. I guess that the essential part of the whole idea is FRESH corn.
So today, for a change, I made some corn fritters. I chopped up a tomato with sweet red onion and some coriander to make the simplest of salsas to serve alongside. The corn fritters were fabulous!
- 2 eggs
- 2 tablespoons flour
- kernels from 2 cooked sweetcorn cobs
- 1/2 small red onion finely chopped
- 2 tablespoons finely chopped fresh coriander
- Salt and plenty of freshly ground pepper
- 2 tablespoons olive oil
Beat the eggs, add the flour and mix well. Add the corn kernels, onion, coriander and salt and pepper.
Heat the oil in a large frying pan, and when almost smoky, add tablespoonfuls of the batter. Turn the heat down and cook for 2 -3 minutes each side. You may be best to cook about 4 or 5 at once. Keep the fritters warm and when all the batter is used up (about 8- 10 fritters) serve immediately with your favourite salsa or spicy sauce.
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13 January 2011
With an absolute surfeit of fresh kingfish, I whipped up this spicy fragrant curry. I used the Spice n Easy sachet of spices, Fish/Chicken Tikka Masala which makes this marvellously simple, (available in New world Remuera and Matakana Four Square) but you can measure out your own spices if you have to.
- 500g kingfish fillets, cut into large chunks
- Salt, lemon juice, 1 tablespoon paprika
- 4 tablespoons yogurt, 1 tablespoon turmeric, 1 tablespoon cumin, 1 tablespoon coriander
- 4 tablespoons olive oil
- 4 cardamom pods, 1 large onion chopped, 2 garlic cloves crushed, 2 tablespoons chopped ginger
- 1 fennel bulb, sliced
- 4 medium potatoes, peeled and chopped
- 1 tin crushed tomatoes in juice
- ½ cup water
- 1 tablespoon fenugreek leaves
- Freshly chopped coriander, lemon or lime wedges.
Toss the fish with the salt, lemon juice and paprika. Allow to stand for five minutes. Mix the yogurt with the turmeric, cumin and coriander and marinate the fish in this mixture for at least 10 mins.
Heat 2 tablespoons of the oil in a frying pan and sauté the fish, a few pieces at a time so they brown on both sides. Keep aside on a clean plate once cooked.
Take a heavy casserole type sauce pan, heat the remaining oil and add the cardamom, onion, garlic and ginger. Cook until golden and add the fennel and potatoes. Allow to brown, then add the tomatoes and water. Let this mixture simmer until the potatoes are tender.
When ready to serve, add the fish pieces and very gently coat them in the sauce. Allow them to heat through, cooking slowly for about 3 minutes. Serve at once garnished with fresh coriander leaves and wedges of lemon or lime.
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13 January 2011
GRILLED AUBERGINES
I cooked the very first tender young aubergines of the summer from Quail Farm by grilling them on the barbecue. Totally delicious!
- 6-8 young long aubergines, sliced in half lengthwise
- ¼ cup fruity olive oil
- 1 teaspoon salt
- Freshly ground black pepper
- A few sprigs fresh thyme, stalks removed and leaves chopped.
- Fresh herbs for serving
Toss the aubergines in a shallow bowl with the oil, salt, pepper and thyme. Allow to marinate in this mixture for at least 10 minutes.
Meanwhile heat a ridged grill pan or barbecue plate until smoky hot. Place the aubergines cut side down on the grill pate and turn the heat down. Slowly cook for at least 10-12 minutes, turning once, until the aubergines are tender and cooked right through.
Arrange on a plate and serve at once.
PERFECT ROAST POTATOES
It’s been a summer of potatoes. Choosing the right potato is important for roasting as you want a crisp crunchy exterior and a light fluffy interior. Our favourite from the variety at quail farm is the Agria which has a beautiful flavour too.
- 1 kg floury potatoes (Agria, Desiree, Red Rascal)
- 3-4 tablespoons olive oil
- 2 tablespoons butter
- Salt and freshly ground black pepper
Pre-heat the oven to 190°C.
Peel the potatoes and cut into neatly shaped even chunks or wedges about 7-8cm in diameter. Place in saucepan of salted water and bring to a simmer. Allow to simmer for 4-5 minutes. Drain well so the potatoes are completely dry, then score the surface of each potato with a fork, to rough it up a little.
Take a heavy oven baking dish, tip in the oil and then the butter. Place in the oven so that the butter melts and the oil heats up. Add the scored potatoes, tossing well so that every surface is covered with the oil and butter mixture, adding plenty of salt and pepper. Roast for an hour or until the potatoes are crisp and golden. Serve at once.
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12 December 2010
The freshly dug potatoes I can buy at Quail Farm at Matakana are divine. I made this potato salad to take to a friend's barbecue last night. It is my best ever.
- 2kg tiny new potatoes, scrubbed well
- 200g snow peas, finely sliced
- 2-3 tablespoons salted capers
- 2 tablespoons olive oil fro frying capers
- 4 spring onions, finely sliced in rings
- 1/2 cup mint, finely sliced
- 1/2 cup mayonnaise
Cover the potatoes with hot water in a saucepan, add plenty of salt and bring to a simmer. Allow to simmer for 15 minutes and drain well.
Blanch the sliced snow peas for 30 seconds and refresh under cold water immediately (this will keep them crisp and green.)
Heat the oil in a small frying pan, and fry the capers until they are crunchy. (About 2 minutes.)
Place the potatoes in a serving bowl, toss with the mayonnaise carefully and then add the rest of the ingredients and toss together very lightly. Serve at once while the potatoes are still warm or if making ahead, ensure the salad is at room temperature to serve. Serves 12
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12 December 2010
I bought a pottle of juicy fat Mahurangi oysters yesterday from Lynette Dunn of Orata Marine at the Matakana Farmers Market and was inspired to make these fritters for lunch today. See them sizzling in the pan!
- 1 pottle oysters, drained and chopped roughly
- 2 courgettes, grated
- 2 spring onions, finely chopped
- several small sprigs thyme, leaves only
- zest of 1 lime
- salt and pepper
- 2 eggs, beaten
- olive oil fro frying
Mix all the ingredients except the egg in a bowl. Heat a heavy frying pan with a thin coating of olive oil. While the pan is heating add the egg to the fritter mixture and stir in. (This keeps the mixture firm as it would become quite watery if left to stand.) Drop large tablespoons of the mixture into the hot oil making about 4-5 fritters at a time. After 2 minutes, flip the fritters to cook on the other side. When nicely browned, place on a paper towels to drain and cook the remaining fritters in this manner. Serve at once with wedges of lime. Makes about 12 fritters.
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22 November 2010
This recipe makes 1 large 24cm square cake. My mother shared this recipe for a rich, moist fruit cake that is perfect for Christmas. She has handed it on to me from her mother and I’d like to think it continues to be cooked in the future generations of our family. It will keep for several months in an air-tight container, as long as there is not too much humidity
- 1.5kg minced fruit, including sultanas, raisins and currants
- 500g butter
- 385g brown sugar
- 8 eggs
- 1 tablespoon golden syrup
- 4 tablespoons blackcurrant jam
- 500g standard flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon mixed spice
- 1 teaspoon cinnamon
- 1 packet (150g) glacé cherries
- 18 blanched almonds
- ¼ cup dark rum or brandy
Place the 1.5 kg of fruit in a large saucepan and cover with water. Bring to a boil and simmer for 5 minutes. Drain well, cool and let stand overnight.
Beat the butter and sugar well until light and creamy, then add eggs one at a time, beating well between each addition so it is well incorporated. Add golden syrup and blackcurrant jam and beat that in well too.
Sift the dry ingredients 4 times. Add the dry ingredients and fruit in small alternate batches to the creamed butter, sugar and egg mixture, and finally, fold in the cherries.
Line a 24cm cake tin with several layers of greaseproof or brown paper and tip in the mixture. Press almonds on to the surface and bake at 160˚C for 4 hours. When cooked, pour ¼ cup of dark rum or brandy over the surface while the cake is still warm. Cool and place in an airtight tin to mature for 2-4 weeks.
Serve in small pieces with tea, coffee or sherry.
Recipe by Lauraine Jacobs
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